Lemon Pineapple Frosties

Courtesy of American Egg Board, 

20 minutes prep time | Serves 6

• 1/2 cup sugar
• 2 Tbsp cornstarch
• 2 cups unsweetened pineapple juice
• 3 eggs, lightly beaten
• 1/3 cup lemon juice
• 1/2 cup fresh pineapple, finely chopped
• 1 cup fresh or frozen blueberries, pureed,
• 1/2 cup berries and chopped pineapple reserved for garnish

1. In a small saucepan, stir together sugar and cornstarch. Stir in pineapple juice until thoroughly blended. Cook over medium heat, stirring constantly, until mixture boils.
2. Stir a little of the hot mixture into the eggs, then pour egg mixture back into the hot mixture.
3. Reduce heat to low and stir until mixture bubbles, about 2 minutes. Stir in lemon juice and chopped pineapple
4. Spoon into six 6-ounce custard cups or gelatin molds. Freeze several hours or overnight.
5. To serve, spoon 2 tablespoons blueberry puree onto each plate and gently place un-molded frosties in center. 
6. Garnish with a few whole blueberries & chopped pineapple, if desired.